This DIY vegan cream cheese couldn't be tastier as it is one of the greatest substitutes for this topping.
4cupsfiltered water + ½ cup more for blending
1tablespoonwhite wine vinegar
1 ½tablespoonsnutritional yeast
1teaspoonfine grain sea salt
Soak cashews four hours - overnight in filtered water
Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .
You may need to add more water if your cream cheese is a bit too thick - for example if it looks more like cashew butter than cream cheese, but don’t add too much.
Test seasoning, add more salt if needed and blend to finish.